Sourdough Cinnamon Rolls

Sourdough cinnamon rolls are a delicious twist on the classic cinnamon roll. They combine the tangy flavor of sourdough with the sweet and spiced tastes of cinnamon and sugar. These rolls are soft, fluffy, and have a depth of flavor that only sourdough can provide. Whether you’re experienced or new to baking, this guide will help you make delicious sourdough cinnamon rolls at home.

What Are Sourdough Cinnamon Rolls?

Sourdough cinnamon rolls are a fusion of traditional cinnamon rolls and the unique qualities of sourdough bread. Unlike regular cinnamon rolls, which use commercial yeast for leavening, sourdough cinnamon rolls rely on a sourdough starter. Fermentation makes the rolls taste tangy and chewy, and easier to digest.

The use of sourdough in sweet rolls like these has gained popularity due to the growing interest in artisanal baking. Sourdough fermentation takes more time.

This longer process improves the flavor. It also makes the rolls easier to digest compared to those made with commercial yeast.

If you’re interested in exploring more sourdough-based recipes, you might also like these Sourdough Bagels for another delicious way to use your sourdough starter.

Ingredients and Tools for Sourdough Cinnamon Rolls

To make the perfect rolls, you’ll need the following ingredients and tools:

Key Ingredients

Sourdough Starter: An active sourdough starter is crucial for leavening the dough and imparting that distinctive flavor. You can use either fed starter or discard, depending on your timing and preference.
Use all-purpose flour for a tender crumb, bread flour for structure, or whole wheat flour for a nutty flavor when baking.
Milk: Adds richness and softness to the dough.
Eggs and Butter: These enrich the dough, making it tender and flavorful.
Cinnamon and sugar filling is spread on rolled-out dough, making it the essential part of a cinnamon roll.
Cream Cheese Frosting: A rich cream cheese frosting is the perfect topping for these rolls, adding a sweet and tangy finish.

Optional Add-Ins

Nuts: Chopped pecans or walnuts add a delightful crunch.
Raisins or Dried Fruit: For extra sweetness and texture, add raisins or dried cranberries to the filling.

Necessary Tools

Mixing Bowls: Essential for combining and mixing ingredients.
Stand Mixer or Hand Mixer: Useful for kneading the dough, especially if you’re working with a larger batch.
Rolling Pin: To evenly roll out the dough.
Baking Pan: A sturdy pan for baking the rolls evenly.

Preparing the Sourdough Starter

The quality of your sourdough starter plays a significant role in the success of your sourdough cinnamon rolls. Here’s how to ensure your starter is ready:

Maintaining an Active Starter

Feeding Schedule: To maintain an active starter, feed it regularly with equal parts flour and water. If you’re planning to bake in the morning, feed your starter the night before.
Timing: The starter should be bubbly and doubled in size before use. This typically takes 4-6 hours after feeding, depending on room temperature and starter activity.

Using Sourdough Discard

If you’re looking to reduce waste, sourdough discard is a great option for making cinnamon rolls. While it doesn’t contribute much to leavening, it still adds flavor.

Discard is not as effective as an active starter. You may need to adjust the fermentation time. Alternatively, you can add a small amount of commercial yeast to help with rising.

Step-by-Step Guide to Making Sourdough Cinnamon Rolls

Making sourdough cinnamon rolls involves several key steps. Here’s how to do it:

Mixing and Kneading the Dough

Combine Ingredients: In a large mixing bowl, combine your sourdough starter, milk, eggs, sugar, and flour. Mix until the dough comes together.
Knead the Dough: Knead the dough by hand or in a stand mixer fitted with a dough hook until it’s smooth and elastic. This typically takes about 10 minutes. The dough should be soft but not sticky.

First Rise (Bulk Fermentation)

Rising Time: Cover the dough and let it rise at room temperature for 4-6 hours, or until it has doubled in size. The exact time can vary depending on the activity of your sourdough starter and the room temperature.
Overnight Option: For an overnight rise, place the dough in the refrigerator after mixing. This slows down fermentation and develops more flavor.

Rolling and Filling

Roll Out the Dough: After the first rise, turn the dough out onto a lightly floured surface and roll it into a large rectangle about ¼ inch thick.
Spread the Filling: Mix the cinnamon and sugar together, then spread softened butter over the dough. Sprinkle the cinnamon-sugar mixture evenly over the buttered dough.

Second Rise

Shaping the Rolls: Starting from one long side, tightly roll the dough into a log. Cut the log into 12 equal pieces and place them in a greased baking pan.
Final Proof: Cover the rolls and let them rise again until puffy. This second rise can take 2-4 hours at room temperature or be done overnight in the refrigerator.

Baking the Rolls

Baking Temperature: Preheat your oven to 375°F (190°C). Bake the rolls for 25-30 minutes, or until golden brown on top.
Checking Doneness: The rolls should be golden brown on the outside and fully cooked through on the inside. If the tops are browning too quickly, cover the pan with aluminum foil for the last 10 minutes of baking.

Frosting and Finishing Touches

Once your sourdough cinnamon rolls are baked, it’s time to add the finishing touches:

Making Cream Cheese Frosting

Ingredients: Combine softened cream cheese, butter, powdered sugar, and a splash of vanilla extract.
Mix Until Smooth: Beat the ingredients together until smooth and creamy. For a lighter frosting, you can add a little milk or heavy cream.

Frosting the Rolls

When to Frost: Frost the rolls while they’re still warm for a gooey finish, or wait until they’ve cooled slightly for a thicker layer of frosting.
Alternative Toppings: If you prefer, you can use a simple powdered sugar glaze or leave the rolls unfrosted for a less sweet option.

Variations of Sourdough Cinnamon Rolls

There are many ways to customize sourdough cinnamon rolls to suit your taste or dietary preferences:

Whole Wheat Sourdough Cinnamon Rolls

Healthier Option: Substitute part or all of the all-purpose flour with whole wheat flour. This will give the rolls a slightly denser texture and a nuttier flavor.
Adjusting Liquid: Whole wheat flour absorbs more liquid, so you may need to increase the milk slightly to maintain the dough’s softness.

Vegan Sourdough Cinnamon Rolls

Dairy and Egg Substitutes: Replace the butter with plant-based butter and the milk with a non-dairy alternative like almond milk. Use a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) in place of the egg.
Flavor Considerations: Vegan sourdough cinnamon rolls can be just as rich and flavorful with the right substitutions.

Sourdough Cinnamon Rolls with Nuts and Raisins

Adding Texture: Incorporate chopped nuts (like pecans or walnuts) and raisins into the filling for added texture and flavor.
Balancing Sweetness: The natural sweetness of the raisins pairs well with the cinnamon sugar, creating a more complex flavor profile.

Chocolate Sourdough Cinnamon Rolls

Cocoa and Chocolate Chips: Add cocoa powder to the dough or filling and sprinkle chocolate chips over the cinnamon sugar before rolling up the dough.
Chocolate Glaze: Finish with a chocolate glaze made from powdered sugar, cocoa powder, and a little milk.

Troubleshooting Common Issues

Even experienced bakers can encounter issues when making sourdough rolls. Here are some common problems and solutions:

Dense or Gummy Rolls

Cause: This can be due to under-proofing, using too much flour, or insufficient kneading.
Solution: Ensure the dough has risen sufficiently during both proofing stages and knead until the dough is smooth and elastic.

Overly Sour Flavor

Cause: A long fermentation time can lead to a more pronounced sour flavor.
Solution: To reduce sourness, shorten the fermentation time or add more sugar to the dough or filling.

Burnt Tops or Undercooked Centers

Cause: The oven temperature may be too high, or the rolls may be too thick.
Solution: Cover the rolls with aluminum foil during the last part of baking to prevent burning, and ensure the rolls are evenly sized for consistent baking.

FAQ

Can I use sourdough discard for cinnamon rolls?

Yes, you can use sourdough discard to make cinnamon rolls. The discard adds flavor but may require a longer fermentation time or the addition of commercial yeast to ensure the rolls rise properly.

How long can I store sourdough cinnamon rolls?

Sourdough cinnamon rolls can be stored at room temperature for up to 2 days, in the refrigerator for up to 5 days, or frozen for up to 3 months. Reheat before serving for the best texture.

Can I make sourdough cinnamon rolls without a stand mixer?

Absolutely. While a stand mixer makes kneading easier, you can knead the dough by hand until it is smooth and elastic. This may take a bit more time and effort but will yield the same delicious results.

What’s the best way to reheat sourdough cinnamon rolls?

Reheat rolls in a 350°F (175°C) oven for 10-15 minutes, or microwave them for 20-30 seconds. To retain moisture, cover the rolls with aluminum foil when reheating in the oven.

How do I make the rolls rise faster?

To speed up the rise, place the dough in a warm environment, such as an oven with the light on or a proofing box. Be careful not to exceed 90°F (32°C) as higher temperatures can kill the natural yeast in the sourdough.

Conclusion

Sourdough cinnamon rolls are a rewarding baking project that combines the tangy flavor of sourdough with the sweet, spiced delight of cinnamon rolls. With this guide, you can master the art of making these delicious rolls, whether you stick to the classic recipe or experiment with variations. Enjoy the process of baking with sourdough, and treat yourself to the rich, complex flavors that only homemade rolls can offer.